Farm-to-Fork Friday: How to make fall favorites like Stepdad’s in Sacramento
FIND OUT HOW THEY MAKE THEIR SEASONAL FAVORITES ON THIS WEEK’S FARM TO FORK FRIDAY. WE ARE IN SACRAMENTO LAND PARK AT A BRAND NEW NEIGHBORHOOD FAVORITE. FOR YEARS THIS WAS DAD’S KITCHEN AND NOW IT’S BEEN TAKEN OVER BY EXECUTIVE CHEF OLIVER RIDGEWAY FROM CAMDEN SPIT AND WATER. BUT NOW YOU’VE NAMED IT STEP. DAD’S NO LONGER DAD’S. IT’S NOT YOUR MOM’S NEW FAVORITE. IT’S YOUR MOM’S NEW FAVORITE. AND DAD’S KITCHEN, WHICH WAS A NEIGHBORHOOD FAVORITE FOR YEARS. THEY FOCUSED ON SANDWICHES. YOU GUYS HAVE REALLY ELEVATED IT A NOTCH. AND YOU BROUGHT IN SOME FARM TO FORK FRESH OPTIONS FOR PEOPLE, EVEN THOUGH IT’S KIND OF A TAVERN NEIGHBORHOOD FEEL. ABSOLUTELY. WE REALLY WANTED TO RECOGNIZE THE NEIGHBORHOOD AND STILL HONOR THE TAVERN ESQUE FOOD, WHICH WE HAVE, BUT ALSO BRING SOME FRESHNESS AND SOME SEASONALITY. I THINK PEOPLE’S EATING HABITS ARE SO DIFFERENT THESE DAYS, AND THAT’S WHY WE’VE KIND OF GONE WITH THESE FRESH APPROACH TO FAMILIAR DISHES. SO, FOR EXAMPLE, YOU’VE GOT THIS BEET SALAD. WHAT KIND OF SALAD IS IT? SO THIS IS A BEET AND ASIAN PEAR SALAD WITH TOASTED FARRO AND WALNUTS. IT LOOKS SO HEALTHY AND FRESH. AND THEN THIS IS MY PERSONAL FAVORITE. TELL US ABOUT THIS. SO THIS IS A BUTTERNUT SQUASH HUMMUS WITH TOASTED PUMPKIN SEEDS FRIED SAGE. AND THESE ARE PARMESAN PITA CHIPS. SO IT’S JUST A REAL YUMMY FLAVOR SENSATION. AND BUTTERNUT SO SEASONAL RIGHT NOW. HOW DID YOU MAKE THIS SO CARAMELIZED THAT BUTTERNUT SQUASH IN THE OVEN. AND THEN WE TAKE THE CHICKPEAS AND WE BLEND THAT IN WITH THE TAHINI THE GARLIC THE OLIVE OIL A LITTLE BIT OF SMOKED PAPRIKA. AND IT JUST HAS THIS REALLY WARMING FLAVORS. BUT WITH THAT FAMILIARITY OF A HUMMUS THAT WE ALL LIKE TO SNACK ON. YES, I LOVE MIXING THE BUTTERNUT. WHAT A GREAT IDEA. OKAY, SO YOU’RE GOING TO SHOW US HOW TO MAKE YOUR FIG AND BURRATA. AND YOU COULD DO THIS AT HOME. YOU GET A NICE PIECE OF BURRATA, A REALLY GOOD LOCAL DISTEFANO BURRATA HERE. AND THEN WE’VE JUST GOT THIS REDUCED BALSAMIC THAT WE JUST PUT ON THE TOP FOR A LITTLE BIT OF ACIDITY AND HONEY, JUST A HONEY AND FIGS TO ME IS JUST THAT REALLY NICE. MEDITERRANEAN FEEL THERE. AND THEN WE’VE DONE A THING CALLED A DUKKAH, WHICH IS LIKE A MIDDLE EASTERN SPICE. AND IT’S A BUNCH OF TOASTED CORIANDER SEEDS, SESAME, PISTACHIOS. AND IT REALLY ADDS A. A LOT OF FLAVOR. BUT THE TEXTURE WHEN YOU EAT IT, IT JUST IT’S ANOTHER LEVEL OF YOU GOT PISTACHIOS IN THERE. YEAH. SAY IT AGAIN. CORIANDER SEEDS, SESAME SEEDS. POPPY SEEDS, LOTS OF BLACK PEPPER. AND IT JUST ADDS THIS REAL NICE SAVORY ELEMENT, ALMOST LIKE A SAVORY GRANOLA OF SORTS. IT LOOKS LIKE IT. AND IT LOOKS LIKE THAT’S RELATIVELY EASY. YOU CAN MAKE IT AT HOME AND YOU CAN ADD IN SOME FRESH FIGS. THERE. YOU CAN AND GET IN THERE, AND THEN YOU GET IN THERE LIKE YOU OPEN UP THAT BARADA, PUT IT ON THE NICE BREAD AND YOU JUST START GETTING INTO THIS WHOLE SITUATION HERE, WHICH. IS AMAZING. YOU KNOW, IT’S THAT’S WHAT IT’S ALL ABOUT. TRUST THAT. AND THAT’S ALL FROM THE BRAND NEW STEPDADS INLAND PARK O
Farm-to-Fork Friday: How to make fall favorites like Stepdad’s in Sacramento
Updated: 11:14 AM PDT Oct 17, 2025
It’s your mom’s new favorite spot!”Stepdad’s” in Sacramento’s Land Park is now open.KCRA 3’s Lisa Gonzales takes us there to find out how they make their seasonal favorites, including butternut squash hummus, beet salad and their Burrata with fig.See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel
It’s your mom’s new favorite spot!
“Stepdad’s” in Sacramento’s Land Park is now open.
KCRA 3’s Lisa Gonzales takes us there to find out how they make their seasonal favorites, including butternut squash hummus, beet salad and their Burrata with fig.
See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel